A celebrity chef has shared his unconventional recipe for hot cross buns, just in time for Easter
A celebrity chef has shared his unconventional recipe for hot cross buns, just in time for Easter.
In a recent Instagram post, Guy Turland, the owner of cafe and food blog Bondi Harvest, said he loads the classic sweet with spices, butter and a berry glaze to create a more decadent flavour than the norm.
Photos of the buns, which have racked up almost 200 ‘likes’ since they were uploaded online on March 21, drew delighted responses from Mr Turland’s fans.
‘There’s another reason why you’re the best, man,’ one replied.
Celebrity chef Guy Turland’s take on hot cross buns, loaded with butter, berries and spices
‘Yum,’ said a second, while a third added: ‘Oh my god these look delicious!’
To make the buns, Mr Turland mixes one tablespoon of yeast with two teaspoons of caster sugar and 375ml of lukewarm milk in a large bowl, then sets the mixture aside for five minutes until it starts to foam.
Once foamed, he adds in 635 grams of plain flour, two teaspoons of allspice and ground cinnamon, one vanilla bean, one orange and lemon rind, a third of a cup of olive oil, 240 grams of dried fruit and about 100 grams of caster sugar.
The mixture should be stirred until it becomes a sticky dough.
Mr Turland kneads the dough on a lightly floured surface for roughly eight minutes until it develops an elastic consistency, then places it in a lightly oiled bowl which he covers with a clean, damp cloth.
The bowl should be left in a warm, dry place for one hour until the dough has doubled in size.
Once this has happened, Mr Turland divides it into 12 pieces and rolls each into a ball.
The owner of cafe and food blog Bondi Harvest (pictured) delighted fans by sharing his unconventional recipe on Instagram
He arranges the balls on a lightly greased 22cm tray lined with baking paper, then covers the tray with a damp cloth and sets it aside for 30 minutes until the dough has risen.
While he waits, Mr Turland stirs another 75 grams of plain flour with 80ml of water to make icing.
He pours the mixture into a piping bag and pipes crosses on the top of the balls, before baking them in the oven at 200 degrees Celsius for 30 to 35 minutes.
The buns are ready when they are golden in colour and springy to touch.
Once cooked, Mr Turland glazes the buns with jam or marmalade and loads them with butter and raspberries before serving them, still warm.
<div class="art-ins mol-factbox femail" data-version="2" id="mol-350d8cc0-8df0-11eb-ac68-3f97858dd0ab" website chef shares game-changing recipe for quirky hot cross buns